If you are a pie crust lover like me, Hand pies should be on your baking list! This Caramel Apple Hand Pie is a fun treat to make and eat!! HAND PIES month keeps getting better and better!!
Pie is a really, really versatile and has no limit in what combination you want to make! In my previous pie blogs, you can see that pies comes in many shapes and sizes. Before I started my blog, I thought it comes only in a pie plate. But, boy, was I wrong!! You can have different shape, different pie crust, and different fillings. The combination is endless!!
Now, let’s talk pie crust. The most popular ones are the all-butter pie crust (which is the one I used in the Strawberry Nutella Hand Pies) and this next one is the most popular one, which is the 1/2 butter – 1/2 shortening crust. The butter provides flavor and the shortening makes the crust flaky. It’s the pie crust duo!!
Whenever I make pie crust, I like to freeze my flour, shortening and butter for about 10 minutes in the freezer. It does makes a difference when you have cold fat in your pie crust dough because that’s what will make it nice and flaky. This next picture is the basic ingredients for pie crust. You have your flour that has salt and sugar, your fats, in this crust shortening and butter, and ice-cold water. Not just cold water, but water that has ice in it.
Break up the butter into small chunks. This will make it easier for your finger to incorporate it into the flour.
Here is what the flour should look like. I like to say it’s a crumble like consistency. The pieces of butter and shortening is not to big, but it’s not overworked either.
Sprinkle the ice-cold water and gather all the flour until it becomes a ball. I find that knowing the consistency of the pie crust takes some practice. You will know when to add more water and add more flour. If it is too wet, just add a little bit more flour. If it is to crumbly, you can add a little bit more water. The key here is to add a little bit at a time until it comes together.
Once you roll out the pie crust, take a cookie cutter and cut out the pie crust. Brush egg wash on the edges of the pie crust. Add the apple pie filling and put a caramel pieces on top. If you are doing a larger shape you can add more filling and add more caramel pieces. Just make sure that it is not too much because you are going to top it off with another pie crust.
Top it off with the top crust and brush it again with egg wash.
Poke little holes on top with a toothpick to give it room to vent.
Than crimp the edges with a fork. One time I didn’t crimp the edges and it just went POOF!! Crimping not only seals it, it also keeps it from rising.
After 10 minute (10 minutes, y’all!!), you can enjoy this delicious Caramel Apple Hand Pie! Yay for Hand Pies!!
Tips for making this Caramel Apple Hand Pies:
- Make sure that the flour, butter and shortening are cold. Freeze them for 10 minutes (Don’t forget to put on a timer because you might end up with frozen butter and shortening!).
- Crimping is important!! It seals it and it makes the pie not rise too much.
Happy Baking!!
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- 3 cups flour
- 1 tsp salt
- 1 tbsp sugar
- 12 tbsp cold butter, cubed into small pieces
- 1/3 cup cold shortening
- 6-8 tbsp ice water
- 2 cups Granny smith apples, peeled and diced into small pieces
- 2 tsp lemon juice
- 1/2 tsp cinnamon
- 1/4 cups sugar
- 2 tsp flour
- 8 chewy caramels, cut into small pieces
- 1 egg, beaten
- 2 tbsp sugar
Ingredients
Pie Crust
Caramel Apple filling
Egg Wash
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- Combine together flour, salt, and sugar in a large bowl.
- Add the butter and shortening and combine it with your finger until it becomes crumble-like texture.
- Sprinkle ice water on the mixture and mix together until it becomes a ball.
- Shape into a disc and wrap it in plastic wrap and refrigerate for 30 minutes.
- In a medium bowl, combine the apple, cinammon, lemon juice, and sugar.
- Preheat oven to 425 degrees F. Prepare 2 parchment-lined baking sheet.
- Roll out the pie crust onto lightly floured surface. Using a cookie cutter, cut the pie crust into shapes.
- Put the bottom crust of each hand pie on the baking sheet. Brush the outside of the bottom crust with the egg wash.
- Spoon 1 tsp of the apple filling into the middle of the crust. Put 2 mini pieces of caramel on top of the apple.
- Put the top crust and crimp the edges with a fork. Brush the top crust with egg wash and sprinkle with sugar.
- Bake for 12-13 minutes. Serve this warm with vanilla ice cream.
Adapted From : Food Network and Just a Taste
